Yesterday morning we had vegan butternut squash pudding for breakfast.
Or as I like to call it: the best thing ever.
Ever as in ever. (And heck, and I'm not even vegan.)
So good that last night before bed Lupine asked, "Can I have more pudding? Now and tomorrow for breakfast?"
(This after eating it for breakfast yesterday and for a mid-day snack.)
It was a recipe that I made up while shooting from the hip on breakfast. I was out of ideas and trying to dream up something filling, delicious, and not too sweet for this girl of mine who's on a food rotation. (One day on, four days off with any likely sensitivity triggers.)
So I needed something simple and delicious that was free of grains, eggs, and dairy.
I had a cooked winter squash, but she's burned out on pumpkin porridge.
My intention was to make her a dairy-free pumpkin smoothie. But as I set to pureeing the squash with coconut milk and spices something magical happened. This was no smoothie. This was dessert.
Made with just two main ingredients (cooked winter squash and coconut milk) and using only your blender, it couldn't be easier or quicker to make. Feel free to use pumpkin, butternut, or any sweet winter squash that you have on hand. (Acorn squash tends to be a bit blah and grainy in my opinion, but if it's all you've got add a little extra maple and go for it.)
Egg-free, grain-free, gluten-free, vegan happiness in a bowl.
(Or mug. Or mason jar. Or maybe just straight out of the blender with a big spoon. Not that I'd know.)
This is one treat we can't get enough of.
My recipe follows!
Vegan Pumpkin Pudding
Makes four 1 C servings. (Or, as I like to call it, 2 servings.)
4 C baked winter squash of choice (I used butternut because I love how velvety the texture is when pureed, but any will work)
3/4 C (1/2 can) full-fat coconut milk (or substitute another full-fat dairy or non-dairy milk)
1 – 3 Tb maple syrup, plus extra if desired
1/2 tsp dried ginger
1/2 tsp cardamom
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
pinch of clove
Puree all ingredients in blender until silky smooth. Scrape sides occasionally and push contents of blender down as needed.
Taste and add additional sweetener if desired.
Pour into 1/2 pint mason jars and chill, or serve immediately. (It will thicken slightly when chilled.)
Grab a spoon.
A few ideas for modifications:
- In a pinch you may substitute canned pumpkin. The flavor won't be quite the same as with fresh, but it will still be delicious.
- Substitute 1 1/2 tsp pumpkin pie spice mix for all of the spices if desired.
- If you make this with dairy milk or homemade nut milk, a little extra fat would be welcome. Try with 1/2 C whole cow milk and 1/4 C cream or 3/4 C homemade nut milk with 2 Tb melted coconut oil.
- Because my recipe is vegan, I left out the collagen gelatin. (I use this kind.) But if it's something you eat regularly for gut healing, by all means add some. Dissolve first in your coconut milk.
- This would make also make the easiest, most delicious no-bake pie filling ever.
- With a bit more maple and coconut milk, this would make a dreamy ice cream base to churn at home. Good heavens.
Whip up a batch and tell me what you think!